Glazed Lemon Sour Cream Cookies

Published December 16, 2017. Updated October 21, 2018

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Glazed Lemon Sour Cream Cookies are such a brightly flavored and super soft cookie! They’re a not your traditional Christmas cookie which makes them a perfect Christmas cookie. Everyone loves a new addition at the cookie exchange.

Sour Cream Cookies with Lemon

Sour Cream Cookies with Fresh Lemon Flavor

When I think of lemon I usually think more of a spring or summer cookie but why not brighten up a cold winter with these blissful cookies?

It’s easy to make them fitting for the season, just add Christmas color sprinkles. Oh and some yellow stars because their fun too.

Sour Cream Cookies with Lemon

I absolutely loves these cookies! They are similar to a ricotta cookie or a soft sugar cookie which is part of the reason why I love them so much.

I also really love that glaze. A frosted or iced cookie is just too good to resist!

Plus I love how a glaze or icing is the quickest and easiest way possible to frost cookies. You could even have the kids do it.

Glazed Lemon Sour Cream Cookies

Ingredients for This Recipe

  • All-purpose flour
  • Baking powder and baking soda
  • Salt
  • Unsalted butter
  • Granulated sugar
  • Eggs
  • Sour cream
  • Lemon
  • Vanilla
  • Powdered sugar
  • Cream cheese

Scroll below for full printable recipe.

How to Make Lemon Sour Cream Cookies

  • Whisk dry ingredients.
  • Cream butter and sugar then mix in eggs one at a time.
  • Mix in sour cream, zest and vanilla then blend in flour mixture.
  • Chill dough, about 1 hour. Preheat oven.
  • Prepare baking sheets then drop dough onto baking sheets by rounded tablespoon.
  • Bake then cool.
  • Cover with glaze and let set.

Glazed Lemon Sour Cream Cookies

This is a cookie people will request again and again. They are anything but boring and they’re perfectly delicious!

As I mentioned in the recipe be sure you don’t use a dark cookie sheet for these – you shouldn’t be using dark cookie sheets for your cookies anyway but especially not a with a wetter dough like so.

They’ll get golden brown even without using a dark sheet (definitely not burnt brown but nice and toasty and golden brown), so get yourself some standard uncoated aluminum cookie sheets for Christmas if you don’t already own some :).

Hope you enjoy this big batch of lemony cookies and find some people to share with. They’re melt-in-your-mouth dreamy!

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Glazed Lemon Sour Cream Cookies
5 from 14 votes

Glazed Lemon Sour Cream Cookies

A melt-in-your-mouth, flavorful, cake-like cookie that's topped with a sweet and simple lemon cream cheese glaze. Easy to make and even easier to eat and fall in love!
Servings: 40 approx.
Prep30 minutes
Cook14 minutes
Ready in: 44 minutes




  • In a large mixing bowl whisk together flour, baking powder, baking soda and salt, set aside.
  • In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter and sugar until slightly fluffy. Blend in eggs one at a time. 
  • Mix in sour cream, lemon zest and vanilla. Add flour mixture and mix until combined. 
  • Cover bowl and chill dough in refrigerator until dough is a little more firm and easier to work with, about 1 hour (it will still be fairly sticky). 
  • Preheat oven to 375 during last 10 minutes of dough chilling.
  • Line two 18 by 13-inch baking sheets with parchment paper or silicone baking mats. 
  • Drop dough by the rounded tablespoons (using either a cookie scoop or two spoons) onto prepared baking sheets, spacing them about 2-inches apart.
  • Bake both sheets in preheated oven, switching and rotating them halfway through baking, until bottom edges are golden and cookies are set, about 14 - 15 minutes. 
  • Cool on baking sheet several minutes then transfer to a wire rack to finish cooling. 
  • Set a baking sheet underneath cookies on rack, then spoon and spread glaze over cooled cookies and let glaze set at room temperature. Store cookies in an airtight container. 
  • For the glaze, in a mixing bowl blend together cream cheese and lemon juice. Mix in powdered sugar stirring until smooth. 
  • Recipe source: adapted from Cooks Country
Nutrition Facts
Glazed Lemon Sour Cream Cookies
Amount Per Serving
Calories 155 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Cholesterol 25mg8%
Sodium 56mg2%
Potassium 39mg1%
Carbohydrates 23g8%
Sugar 15g17%
Protein 1g2%
Vitamin A 200IU4%
Vitamin C 0.7mg1%
Calcium 17mg2%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.


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  • Kim

    Excited to try these. When you say to place cookies on prepared cookies sheet, do you mean just on the parchment paper with no oil at all? I just don’t want them to stick. Thanks, Kim

  • Kelly

    I grew up with a sour cream Christmas cookie with shortening, and which added flour to make it less sticky to the point it could be a roll-out cookie. As I started making them for my kids I realized it tasted like flour and shortening. I imagined a recipe that could be lighter, buttery and lemony. This is it!! This is muffin-toppy, more than…heavy cookie we had to freeze to keep from going bad…and I still don’t know why I’m trying to fit this into that mold or compare it at all. This is wonderful! My eight-year old helped me make dough today and we will glaze tomorrow. Thank you for this recipe!! It has allowed me to re-invent the family tradition!

  • YD

    Very easy to make and they are delicious! My son wanted to make some cookies, I’m glad I found your recipe. My 10yd old actually made these all by himself. I only helped scooping the dough onto the cookie sheet and putting them in the oven.
    He said they are very good, so airy.

  • Lori Callaway

    Just made these cookies for me & my husband.
    We loved them
    They came out perfect

  • Lynn H.

    Love this recipe. They are very addicting. I love using the sprinkles for the crunch, yet most of my friends just want the glaze. I have to divide the glaze batches. Question…The glaze recipe calls for 2 1/2 cups of powder sugar with 3 TBSP lemon juice (also the cream cheese). If I use the recipe as stated..I have to keep adding juice to thin it out. Are your proportions correct? I use about 1 1/2 to 2 cups of powder sugar and still use extra juice to thin. If I add more juice, should I add more cream cheese?
    Thank you.

    • Jaclyn

      Jaclyn Bell

      Those are the proportions that have worked for me, is the cream cheese almost runny? Maybe that could make the difference. You could make as stated then add water to thin so the lemon flavor doesn’t become overwhelming.